Hearty Fish and Sliced Leek Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 Leek (finely sliced)
- 2 large potatoes (finely diced)
- 3 cups fish stock (or vegetable stock)
- 1 Tbsp olive oil
- 2 slices Pancetta (or bacon)
- 2 fresh Salmon fillet (skinned and sliced into strips)
- ½ cup cream (30% fat)
- 1 Tbsp chopped Dill
- lemon juice
- parsley (to garnish)
Preparation steps
1.
Heat the butter in a large pan and gently cook the leeks until soft. Add the potatoes, stir for 2 minutes then pour over the stock.
2.
Bring to a boil then simmer gently for about 20 minutes or until the potatoes are soft.
3.
Meanwhile, heat the oil in a frying pan and cook the pancetta or bacon until crisp. Drain on kitchen paper and set aside.
4.
When the potatoes are soft, add the salmon to the pan and simmer very gently for about 3 minutes or until the salmon is just cooked.
5.
Stir in the cream, dill and lemon juice, season with salt and pepper and reheat very gently.
6.
Serve the soup in warmed bowls with the crisp pancetta scattered over.
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